Potato and Egg Salad
Mike’s mom makes a potato and egg salad that Mike absolutely loves (I’m still learning traditional Canadiana food). My recipe is almost identical to hers except I lightened it up… A lot… Sorry 😞 Mike said it’s just as good and I choose to believe he is telling me the truth😂😂
½ Cup fat free sour cream
½ Cup light mayonnaise
1 tbsp white vinegar
1 tsp sugar
½ tsp salt, plus more
½ tsp pepper, plus more
4 Medium potatoes, peeled, boiled and mashed
398 ml can of mixed vegetables, drained
3 Large eggs, boiled, peeled and chopped
In a large bowl whisk together the sour cream, mayonnaise, vinegar, sugar, ½ tsp each salt and pepper.
Stir in the mashed potatoes; mix well.
Fold in the mixed vegetables and eggs.
Cover and refrigerate for 2-3 hours before serving.
Taste and adjust seasoning after the salad is chilled.
- It has to be canned vegetables, don’t ask me why but it works!
- I used Russet potatoes but go with what you have on hand.
- The red sauce you see is Catalina salad dressing, it is absolutely amazing here but the salad is delicious on it’s own too of course!